Now that we are in the hot hazy summer days of 2016 my family went looking for locally grown tree ripen peaches. This weekend we visited the local farmers market and purchased beautiful Red Haven Peaches. We love to eat peaches fresh just standing in the kitchen but I also have a taste for Peach Crisp.
As I usually do, if I don’t have a vintage recipe from my family, I pull two or three recipes off the Internet. After a little bit of research, I found a cast iron skillet peach crisp that was featured on the Today Show. I took the main recipe, tweak it to our family taste, and lowered the sugar and butter.
The finished Peach Crisp made the kitchen and house smell divine. So much that when I moved the skillet from the kitchen to take a picture, my husband was right next to me asking me what smelled so good. I knew at that moment that this recipe needed to be saved.Print
- 1 1/2 cups Flour
- 1/3 cup Brown Sugar
- 1 tsp Cinnamon
- 1/4 tsp Ginger
- 1/4 tsp salt
- 1/3 cup Melted Butter
- 8 Medium to Small Peaches cut in slices with the skin on
- 1/4 cup Brown Sugar
- 2 TLB Corn Starch ( or 3 TLB quick Tapioca
- 2 tsp Lemon Juice
- Pinch Salt
- 1 to 2 tsp Vanilla
- Mix all of the Crumb toppings and mix with a fork
- Then slice the peaches and mix with the peach ingredients.
- Put the peach mixture in the cast iron skillet and cook for 5 min over med heat.
- Then turn off heat and crumble the topping over the hot peaches.
- Carefully with pot holders transfer skillet to a 350 degree over and cook for 45 min.
- Cook 350 Degrees for 45 min until bubbly hot. Serve with whip topping.
- Prep Time: 20
- Cook Time: 45